| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables |
Italian |
Vegetable |
6 |
Servings |
INGREDIENTS
| 3 |
lb |
Small new potatoes |
| 2 |
ts |
Kosher salt plus enough for sprinkling |
| 4 |
tb |
Extra-virgin olive oil (divided use) |
|
|
Black pepper; coarsely ground |
| 1 |
|
4-inch sprig fresh rosemary; leaves only |
| 2 |
|
Cloves garlic; minced |
INSTRUCTIONS
Heat oven to 450 degrees. Clean potatoes but do not peel. Place in pot with
water to cover; add 2 teaspoons salt. Bring water to boil and cook until
barely tender, about 8 minutes. Drain water and rinse potatoes with cold
water until cool enough to handle. Cut into quarters.
Place cut potatoes in a heavy roasting pan and drizzle with 2 tablespoons
of the olive oil, tossing to coat. Sprinkle with salt and pepper. Roast for
30 minutes, tossing often, until potatoes begin to brown. Toss with the
remaining olive oil and the rosemary leaves. Roast for another 25 minutes,
tossing often, until a dark golden brown. About 15 minutes before they are
done, toss in garlic.
Potatoes may be cooled to room temperature at this point and held, covered,
at room temperature. Reheat at 375 degrees for 15 minutes or until heated
through. Do not refrigerate. Makes 6 servings.
NUTRITIONAL ANALYSIS: Each serving contains 233 calories, 9 g fat (35% of
calories from fat), no cholesterol and 894 mg sodium.
NOTE: See "Roast Tenderloin Stuffed W/Italian Vegetables" for other menu
items and a countdown for a sit-down dinner.
ARKANSAS GAZETTE-DEMOCRAT
18 OCT 95
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